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Ghraybeh (Middle Eastern Cookie) Recipe

Ghraybeh (Middle Eastern Cookie) Recipe

Ghraybeh is a traditional shortbread cookie that originated in Lebanon and is popular throughout the Middle East. The word ‘Ghraybeh’ translates as swooning” or melting in Arabic, which perfectly describes the texture of these delicate and crumbly cookies.

Ghraybeh is typically made with simple ingredients such as butter, powdered sugar, and flour. The butter is often clarified to enhance the cookie’s smoothness and flavor. Some variations may include the addition of ground almonds or pistachios to add a subtle nutty taste. The dough is shaped into small rounds or crescent shapes before baking.

Once baked, Ghraybeh has a light golden color and a soft, buttery texture that melts in your mouth. It has a subtly sweet and aromatic flavor, thanks to the use of powdered sugar and sometimes a touch of rose or orange blossom water.

Ghraybeh is often enjoyed during special occasions and holidays, such as Eid and Christmas, and it is also a popular treat for afternoon tea or coffee gatherings. It is a beloved dessert that represents the rich culinary heritage of Lebanon and the Middle East, offering a delightful combination of simplicity, elegance, and indulgence.

Origin & Cultural Significance

With its origins in Lebanon, Ghraybeh is a prominent cultural dish in the area. It is a cherished treat that has been handed down through the centuries and is very intimately related to festive events (including religious holidays like Christmas and Eid) and family get-togethers.

Ghraybeh has cultural significance because of its pleasing flavor as well as its representation of charity and hospitality. Offering Ghraybeh to visitors is usual as a welcome gesture, and sharing these exquisite sweets encourages a feeling of coziness, unity, and community.


Ghraybeh (Middle Eastern Cookie) Recipe

Yield: 24
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ghraybeh is a traditional shortbread cookie that originated in Lebanon and is popular throughout the Middle Eas


  • Unsalted butter (softened) - 1 cup
  • Powdered sugar - 1 cup
  • All-purpose flour - 2 cups
  • Rose water (optional) - 1/4 tsp
  • Blanched almonds, whole or sliced (for garnish) - 1/4 cup


  1. Set your oven's temperature to 325 °F (160 °C). Put parchment paper on a baking pan and put it away.
  2. The powdered sugar and softened butter should be combined in a mixing bowl and creamed until fluffy and fluffy and light in texture. You may either do this by hand or with an electric mixer.
  3. As you continue to mix, slowly add the all-purpose flour to the sugar-butter combination. Combine until the dough forms and smooths out. If desired, stir the dough well after adding the rose water to bring out the taste.
  4. One spoonful of the dough should be used to form a tiny ball. On the lined baking sheet, put the ball. Till all of the dough has been utilized, repeat this process. As they may expand somewhat during baking, be sure to leave some room between each cookie.
  5. To decorate the cookies, lightly place an almond over each one. Almonds can be used whole or chopped for this.
  6. Bake the baking sheet for approximately twenty minutes, until the borders of the cookies develop a light golden color, in the preheated oven. The middle of the cookies must continue to be light in color.
  7. Once the cookies are done baking, take the baking sheet out of the oven and allow the cookies to cool for a few minutes. Place the cookies on a wire rack to finish cooling.
  8. The ghraybeh cookies are prepared for consumption once they have cooled. To keep them fresh, serve them with a cup of tea or coffee and keep the rest in an airtight container.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 9mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 1g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

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